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The contribution of cold-adapted yeasts to the emerging field of lignin biovalorization has not yet been studied. The red-pigmented basidiomycetous yeast strain <i>Rhodosporidiobolus</i> <i>colostri</i> DBVPG 10655 was examined for its potential to degrade five selected lignin-derived aromatic monomers (syringic acid, <i>p</i>-coumaric acid, 4-hydroxybenzoic acid, ferulic acid, and vanillic acid). The strain utilized <i>p</i>-coumaric acid, 4-hydroxybenzoic acid, and ferulic acid not only as the sole carbon source; full biodegradation occurred also in mixtures of multiple monomers. Vanillic acid was not utilized as the sole carbon source, but was degraded in the presence of <i>p</i>-coumaric acid, 4-hydroxybenzoic acid, and ferulic acid. Syringic acid was utilized neither as the sole carbon source nor in mixtures of compounds. Biodegradation of lignin-derived aromatic monomers was detected over a broad temperature range (1–25 °C), which is of ecological significance and of biotechnological relevance.